Gooey Gluten Free Brownies
As I have mentioned before, one of the most difficult things to get used to after going gluten free was baking. I used to cook some pretty amazing baked goods, if I do say so myself. Then when I was diagnosed with Celiac Disease my little baking world came crashing down. I put away my baking items so I wouldn’t have be so sad about never having Christmas cookies or brownies or perfect fluffy cake…until now. Seriously, seriously Gluten Free Baking Classics is the most amazing gluten free baking book I’ve come across (I swear I don’t work for Ms. Roberts). On my baking and cooking binge this weekend, I made these delightfully gooey and think and delicious brownies. My hubby even says they taste like “real” brownies! 
Brownies
(Recipe excerpted from Gluten-Free Baking Classics by Annalise G. Roberts; 2nd ed.; Agate Surrey, 2008.)
Makes 16 brownies.
2/3 cup Brown Rice Flour Mix (see below)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
2 ozs. unsweetened chocolate
4 ozs. semisweet chocolate
1/2 cup unsalted butter
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
3 large eggs
3/4 cup chopped toasted walnuts, optional*
1. Preheat oven to 325ºF. Position rack in lower-middle oven. Line bottom and sides of 8-inch square baking pan with foil and grease with cooking spray.
2. Combine flour, salt, baking powder, and xanthan gum in a small bowl. Set aside.
3. Melt chocolate and butter in a heavy, medium-size saucepan over low heat. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, and continue to whisk until mixture is completely smooth and glossy. Add flour mixture and whisk until just incorporated. Stir in nuts.
4. Pour batter into prepared pan and place in center of oven. Bake about 45 minutes or until a tester inserted into the center comes out with wet crumbs. Cool in pan on rack for 5 minutes. Remove brownies from pan by lifting out foil, and cool completely on rack. Cut into squares or triangles.
Brownies can be stored in refrigerator for up to five days or in freezer for four weeks; wrap in plastic wrap and then in foil.
Brown Rice Flour Mix
My “all-purpose” Brown Rice Flour Mix is a combination of extra finely ground brown rice flour, potato starch (not potato flour), and tapioca flour (also called tapioca starch).
Makes 3 cups total.
Combine 2 cups brown rice flour (extra finely ground), 2/3 cup potato starch (not potato flour) and 1/3 cup tapioca flour.
